Only Paul Winalski could eat that (I live in awe of Paul's resilience). Why not presume six would be your max, put the rest of the ingredients together, and then add in the habaneros till you can't stand any more? Jalapenos are good but might disguise the flavor of the habaneros, which is uniquely wonderful.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

I’m a little confused at the trend of this thread towards commercially bottled sauces. Sure, we keep Cholula and Tabasco on hand to sprinkle at the last minute on something that just didn’t turn out with enough flavor, but it is so easy to make fresh sauce / salsa with modern appliances (in our case a Black and Decker chopper, I think $15) that relying on commercial stuff seems way too lazy for most (but not Frank Deis) who post here. We like seeded 1 / 3 Paisilla chile (vegetal), 1 / 3 serrano (gotta have a little heat) and 1 / 3 garlic, plus salt to taste. Want more liquid? Add vinegar. Want more heat? Substitute Habaneros. This was great last night with grilled Japanese eggplant chips and verdicchio. No sauce from a bottle would come close, and prep time is 5 minutes.

Michael, I think the reason you see mainly recommendations for commercially produced hot sauces is because that is what the original poster seemed to be asking about.

My own first recommendation--Inner Beauty--used to be a commercially produced sauce but isn't on the market anymore. Its creator published a recipe for it and I've posted that recipe in this forum. I've made it several times (I'm going to have to do so again, as I've almost used up my current batch) and it comes out almost exactly the same as the commercial version (a bit fresher, and the home version tends to separate a bit because it lacks the commercial version's emulsifier additives).

Here's a very interesting post from an Indonesian guy (in English) about making sambal oelek at home. He gives enough information comparing it with chili garlic sauce and Sriracha to give you all you'd need to go for it - add sugar and garlic (puree?) to the sambal oelek recipe until the taste is right.